Irresistible White Chocolate Dipped Lemon Sugar Cookies: A Refreshing Twist on a Classic Treat

Embark on a journey of culinary delight with our exquisite White Chocolate Dipped Lemon Sugar Cookies. Imagine a sunny afternoon, a gentle breeze carrying the scent of freshly squeezed lemons mingling with the aroma of freshly baked treats. Each bite is a harmonious blend of citrusy zest and the comforting sweetness of sugar, leaving you craving for just one more taste.

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Prep Time 10

Cook Time 10

Cool Time 10

Total Time 30

Course Dessert

Servings

Ingredients

Lemon Sugar Cookies

2 ¾ cups flour
½ tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 cup sugar
1 cup salted butter softened
1 egg room temperature
1 tsp vanilla bean paste or extract
3 tbsp lemon zest

Lemon Sugar, for rolling

1/2 cup sugar
1/2 tbsp lemon zest

White Chocolate and Toppings

1 1/2 cup white chocolate chips
1 lemon cut into wedges, I like to use the lemon I zested earlier in the recipe

Instructions

Preheat the oven to 350 degrees and line 2 baking trays with parchment paper.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
Add in the egg, vanilla bean paste (or extract), and lemon zest, mixing slowly.
Slowly add in the dry ingredients until just combined.
In a small shallow bowl, mix together the sugar and 1/2 tbsp lemon zest with your fingers to release the lemon oils into the sugar.
Scoop out 2 tbsp sized ball of dough, roll them into a ball, and coat in the lemon sugar.
Place the cookie dough balls on the cookie sheet at least 3 inches apart and bake for 9-10 minutes. Allow to cool slightly before transferring to a cooling rack until full cooled.
In a small shallow bowl, melt the white chocolate chips at 30 second increments stirring in between until fully melted.
Carefully dip the bottoms of the cooled cookies into the while chocolate letting the excess drip off before placing back on the parchment paper lined baking sheets. Drizzle each cookie top with the remaining white chocolate and place a lemon wedge on top. I like to put a little more white chocolate under the lemon wedge to act like glue.
Transfer to the fridge for 5-10 minutes to fully set before enjoying!